Cold Cucumber Soup

This recipe is originally from the "New York Times Cookbook," but I've tweaked it a little. It's terrific for a light meal, or for the salad course for a dinner. I make a batch and pour it into clean plastic drink bottles, store them in the fridge and take one to work for lunch.

Ingredients:

Directions:

Here are my modifications. If the cucumber peel is bitter, I peel about 1/2 of it rather than use the cuke completely unpeeled. Also, I often use 1/2 cup cream and 1/2 cup sour cream, rather than just cream. For a lighter soup, I've also used 1/2 cup buttermilk and 1/2 cup nonfat yogurt. All variations are good.